Roasted Vegetable Lasagna

Ingredients

• 8 ounces carrots, halved lengthwise and cut into 2-inch pieces (2 cups)
• 1 ½ cups onion, cut in 1/2-inch thick slices
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• 4 cups chopped fresh broccoli
• 9 whole grain lasagna noodles
• 1 ½ cups part-skim ricotta cheese
• ¼ cup shredded part-skim mozzarella cheese (1 ounce)
• ½ teaspoon Italian seasoning, crushed
• ½ teaspoon freshly ground black pepper
• 1 Nonstick cooking spray
• 1 (24 ounce) jar tomato-basil pasta sauce, such as Classico®
• ¾ cup shredded part-skim mozzarella cheese (3 ounces)
• ¾ cup Parmesan cheese, shredded (1 ounce)
• ¼ cup small fresh basil leaves or torn fresh basil leaves (see Tip)

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